This delicious baked pasta dish is the perfect comfort food—creamy ricotta and spinach filling nestled in tender shells, all smothered in a rich tomato sauce. It’s quick to assemble, flexible with pantry staples, and ideal for weeknight dinners or special occasions. A crowd-pleaser that’s simple to make and satisfyingly wholesome!
Ingredients Needed:
- 450 grams of frozen chopped spinach (or see Additional Info, below)
- 1 small (approx. 150g/6oz) onion or 150 grams frozen chopped shallots
- 2 x 15ml tablespoons olive oil
- 1 teaspoon Maldon sea salt flakes or ½ teaspoon fine sea salt
- 1 fat clove garlic
- 500 grams tomato passata
- 600 millilitres cold water
- 250 grams ricotta cheese
- 50 grams grated Parmesan (plus more to grate over at the table, if wished)
- freshly grated nutmeg
- Maldon sea salt flakes and pepper to taste
- 1 large egg
- 250 grams conchiglie (large pasta shells)
How To Make Baked Pasta Shells Stuffed With Spinach and Ricotta?
- Prepare Spinach: If using frozen spinach, thaw and squeeze out all excess liquid. For fresh spinach, see Additional Info.
- Cook Onion and Garlic: Heat 30ml olive oil in a large saucepan over medium heat. Add 150g chopped onion (or shallots) and 6g sea salt, cooking for 10–15 minutes until softened. Add minced garlic and cook for 1 minute.
- Make the Tomato Sauce: Add 500g passata to the pan and pour 600ml cold water into the empty container, swishing to collect remnants, then pour into the pan. Simmer, partially covered, over medium heat for 25 minutes.
- Prepare Ricotta Mixture: Drain 250g ricotta if watery, then mix with 50g Parmesan, grated nutmeg, salt, and pepper. Add the prepared spinach and stir well. Beat 1 egg and incorporate it into the mixture.
- Cook Pasta Shells: Boil 250g conchiglioni in salted water for 5 minutes. Drain and cool until manageable.
- Stuff the Pasta Shells: Fill each shell with a heaped teaspoon of the ricotta-spinach mixture. Place them open-side up in a baking dish.
- Assemble and Bake: Pour the prepared tomato sauce over the stuffed shells and sprinkle with the remaining Parmesan. Bake at 200°C (180°C fan) for 30 minutes until bubbling.
- Cool and Serve: Let cool slightly before serving with a fresh salad and extra Parmesan if desired.
Recipe Tips:
- Drain the Spinach Well: Whether using fresh or frozen spinach, squeeze out all the water to avoid a watery filling.
- Cook Pasta Partially: Boil the shells for just 5 minutes so they remain firm and easier to stuff.
- Taste the Ricotta Mixture: Adjust the seasoning of the filling before adding the egg to ensure it’s flavorful.
- Layer Sauce Evenly: Pour the tomato sauce generously over the stuffed shells to keep them moist during baking.
- Use the Right Dish: Choose a dish where the shells fit snugly in a single layer for even cooking.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover pasta shells to room temperature, then put them in a sealed container and refrigerate for up to 2 days.
- Freeze: Cool the dish, wrap it well in plastic wrap and foil, and freeze for up to 3 months.
- Reheat: Add the pasta and sauce to a pan on low heat, cover, and stir until warm.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 1060mg
- Potassium: 440mg
- Total Carbohydrate: 36g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 25g
Try More Nigella Lawson Recipes:
- Nigella Spinach And Ricotta Cannelloni Recipe
- Nigella Lemon Ricotta Cake Recipe
- Nigella Pasta With Clams And Bottarga
Baked Pasta Shells Stuffed With Spinach and Ricotta
Description
This delicious baked pasta dish is the perfect comfort food—creamy ricotta and spinach filling nestled in tender shells, all smothered in a rich tomato sauce. It’s quick to assemble, flexible with pantry staples, and ideal for weeknight dinners or special occasions. A crowd-pleaser that’s simple to make and satisfyingly wholesome!
Ingredients
Instructions
- Prepare Spinach: If using frozen spinach, thaw and squeeze out all excess liquid. For fresh spinach, see Additional Info.
- Cook Onion and Garlic: Heat 30ml olive oil in a large saucepan over medium heat. Add 150g chopped onion (or shallots) and 6g sea salt, cooking for 10–15 minutes until softened. Add minced garlic and cook for 1 minute.
- Make the Tomato Sauce: Add 500g passata to the pan and pour 600ml cold water into the empty container, swishing to collect remnants, then pour into the pan. Simmer, partially covered, over medium heat for 25 minutes.
- Prepare Ricotta Mixture: Drain 250g ricotta if watery, then mix with 50g Parmesan, grated nutmeg, salt, and pepper. Add the prepared spinach and stir well. Beat 1 egg and incorporate it into the mixture.
- Cook Pasta Shells: Boil 250g conchiglioni in salted water for 5 minutes. Drain and cool until manageable.
- Stuff the Pasta Shells: Fill each shell with a heaped teaspoon of the ricotta-spinach mixture. Place them open-side up in a baking dish.
- Assemble and Bake: Pour the prepared tomato sauce over the stuffed shells and sprinkle with the remaining Parmesan. Bake at 200°C (180°C fan) for 30 minutes until bubbling.
- Cool and Serve: Let cool slightly before serving with a fresh salad and extra Parmesan if desired.
Notes
- Drain the Spinach Well: Whether using fresh or frozen spinach, squeeze out all the water to avoid a watery filling.
- Cook Pasta Partially: Boil the shells for just 5 minutes so they remain firm and easier to stuff.
- Taste the Ricotta Mixture: Adjust the seasoning of the filling before adding the egg to ensure it’s flavorful.
- Layer Sauce Evenly: Pour the tomato sauce generously over the stuffed shells to keep them moist during baking.
- Use the Right Dish: Choose a dish where the shells fit snugly in a single layer for even cooking.
Baked Pasta Shells Stuffed With Spinach and Ricotta